Why make this recipe
Easy Sweet Potato Egg Casserole is a delicious and healthy dish. It’s perfect for breakfast, brunch, or even a light dinner. Using sweet potatoes adds natural sweetness and nutrients. This casserole is also versatile; you can enjoy it warm or cold. Plus, it’s simple to make and great for sharing with family and friends.
How to make Easy Sweet Potato Egg Casserole
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 onion, diced
- 1 bell pepper, diced
- Salt and pepper to taste
- Olive oil for cooking
Directions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat a little olive oil over medium heat and sauté the onion and bell pepper until softened.
- In a large mixing bowl, whisk together the eggs and milk.
- Add the cooked sweet potatoes, sautéed vegetables, and shredded cheese to the egg mixture. Season with salt and pepper.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and lightly golden.
- Allow to cool slightly before slicing and serving.
How to serve Easy Sweet Potato Egg Casserole
Serve the casserole warm, cut into squares or wedges. It goes well with a side salad or fresh fruit for breakfast or brunch. You can also pair it with salsa or hot sauce for added flavor.
How to store Easy Sweet Potato Egg Casserole
To store leftovers, let the casserole cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or the oven.
Tips to make Easy Sweet Potato Egg Casserole
- Make sure to cook the sweet potatoes until they are tender before adding them to the casserole mixture.
- Feel free to add your favorite vegetables, like spinach or mushrooms, to customize the recipe.
- Use different cheese to switch up the flavor; feta and pepper jack can add a nice twist.
Variation
For a vegetarian option, simply omit any meat such as bacon or sausage. If you prefer a spicier dish, consider adding jalapeños or a dash of hot sauce to the egg mixture.
FAQs
Can I use other types of potatoes instead of sweet potatoes?
Yes, you can use regular potatoes, but keep in mind that it will change the flavor of the casserole.
Can I make this casserole in advance?
Absolutely! You can prepare it the night before and bake it in the morning. Just remember to refrigerate it before baking.
Can I freeze the casserole?
Yes, you can freeze it after baking. Wrap individual portions tightly and store them in the freezer for up to 2 months. Reheat them in the oven or microwave when ready to eat.
Easy Sweet Potato Egg Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delicious and healthy casserole featuring sweet potatoes, eggs, and cheese, perfect for breakfast or brunch.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 onion, diced
- 1 bell pepper, diced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat a little olive oil over medium heat and sauté the onion and bell pepper until softened.
- In a large mixing bowl, whisk together the eggs and milk.
- Add the cooked sweet potatoes, sautéed vegetables, and shredded cheese to the egg mixture. Season with salt and pepper.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and lightly golden.
- Allow to cool slightly before slicing and serving.
Notes
Customize the casserole with your favorite vegetables or cheeses. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 240mg